Artículos de revistas
Plantain and Banana Starches: Granule Structural Characteristics Explain the Differences in Their Starch Degradation Patterns
Fecha
2011Registro en:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.59, n.12, p.6672-6681, 2011
0021-8561
10.1021/jf201590h
Autor
SOARES, Claudineia Aparecida
PERONI-OKITA, Fernanda Helena Goncalves
CARDOSO, Mateus Borba
SHITAKUBO, Renata
LAJOLO, Franco Maria
CORDENUNSI, Beatriz Rosana
Institución
Resumen
Different banana cultivars were used to investigate the influences of starch granule structure and hydrolases on degradation. The highest degrees of starch degradation were observed in dessert bananas during ripening. Scanning electron microscopy images revealed smooth granule surface in the green stage in all cultivars, except for Mysore. The small and round granules were preferentially degraded in all of the cultivars. Terra demonstrated a higher degree of crystallinity and a short amylopectin chain length distribution, resulting in high starch content in the ripe stage. Amylose content and the crystallinity index were more strongly correlated than the distribution of amylopectin branch chain lengths in banana starches. alpha- and beta-amylase activities were found in both forms, soluble in the pulp and associated with the starch granule. Starch-phosphorylase was not found in Mysore. On the basis of the profile of alpha-amylase in vitro digestion and the structural characteristics, it could be concluded that the starch of plantains has an arrangement of granules more resistant to enzymes than the starch of dessert bananas.